Cheering the Tall Ships

Cheering the Tall Ships arriving in the Savannah harbor–beginning May 3rd.
Harken back to those days of yore matey…
what might the dining fare be.
Celebrating classic seafaring chow…
with a Southern flare.
+ trending panache.
The Menu Shoppe has it covered…
Great tips for great menus…
and a great salute to the Tall Ships.
St. Simon Island Shrimp Bog
Jalapeno Hush Puppies
Okra Gumbo with Blue Crabs and Shrimp
St. Simon Island Shrimp Bog
1/2 pound slice bacon, finely diced
2 medium-sized onions, finely chopped
1 1/2 cups uncooked long-grain rice
3 1/4 cups defatted chicken broth
1 1/2 cups peeled & chopped tomatoes, with juice
2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 tsp each cayenne & black pepper
2 lbs. medium-sized shrimp, cleaned
1/4 cup chopped parsley
In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but 3 tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring. Add the rice, 2 1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and cook for 20 minutes. Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir in the bog with a fork, adjust seasonings and sprinkle the parsley on top.
Jalapeno Hushpuppies
Courtesy of Savannah’s own Paula Deen
1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen’s Sweet and Spicy Chili Sauce, for dipping.
Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen’s Sweet and Spicy Chili Sauce.
Okra Gumbo with Blue Crabs and Shrimp
from The Dooky Chase Cookbook
1/4 cup vegetable oil
3 pounds okra, thinly sliced crosswise
4 live blue crabs
1 1/2 cups finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
2 tablespoons tomato paste
1 1/2 quarts water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 bay leaves
Kosher salt
1 pound medium shrimp, shelled and deveined
Steamed white rice, for serving
Heat the oil in a large pot. Add the okra and cook over low heat, stirring, until softened,
20 minutes. Add the crabs, onion, bell pepper and celery, cover and cook, stirring to prevent the okra from sticking to the bottom of the pot, until the vegetables are tender and the crabs are partially cooked,
15 minutes.  Stir in the tomato paste, water, garlic, red pepper, paprika, cayenne, thyme and bay leaves; season with salt. Bring to a boil. Reduce the heat to moderate and simmer until the crabs are bright red, 10 minutes. Stir in the shrimp and cook until pink, 10 minutes. Transfer the crabs to a work surface and pull off the triangular shell on the underside of each one. Using a sharp knife, cut each crab in half and transfer to bowls. Ladle the gumbo into the bowls and serve with rice.
If it’s on the menu…the Menu Shoppe has it covered.
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